The Melting Pot Thornton

Cheese fondue often uses a flour or starch thickener, and while the restaurant offers a GF menu, the shared kitchen and equipment increase the risk of cross‑contact with gluten‑containing foods.

The restaurant uses a shared fryer and the fondue sauces may contain wheat-based thickeners, so cross‑contact is possible despite a separate prep area and a GF menu.

The salads themselves contain only naturally gluten‑free ingredients, but the restaurant uses a shared kitchen and fryer, so there is a moderate risk of cross‑contact from shared surfaces, utensils, or dressings that may contain hidden gluten.

Crisp apple slices contain no gluten ingredients, but the restaurant uses a shared kitchen and fryer, so there is a risk of cross‑contact from shared surfaces or utensils.

The restaurant uses a shared kitchen and fryer, which can introduce cross‑contact with gluten‑containing foods, even though the veggies themselves are naturally gluten‑free.